- Calories: 120
- Protein: 2 g
- Total Fat: 7 g
- Unsaturated Fat: 6 g
- Saturated Fat: 1 g
- Cholesterol: 0 mg
- Total Carbohydrate: 13 g
- Dietary Fiber: 1 g
- Total Sugar: 1 g
- Natural Sugar: 1 g
- Added Sugar: 0 g
- Sodium: 240 mg
I’m a total French fry fan and am always looking for ways to health-ify the comfort food fave (case in point: my Sweet Potato Fries and Carrot Fries). Adding dill to fries and pairing with my Lemony Dip not only adds more flavor to standard spuds but it can also help cut back on gas. You can thank three healing ingredients: Dill, Greek yogurt and coriander. Whip up a batch for a scrumptious side to your next dinner meal and watch them disappear.
- Prep time
- Total Time
For the fries
- 2 large russet potatoes, cut into thin french-fry-like strips
- 2 tablespoons olive or canola oil
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
For the Lemony Dip
- 1/2 cup nonfat or low-fat plain Greek yogurt*
- 1 tablespoon fresh lemon juice
- 1 to 2 tablespoons chopped fresh dill
- 2 teaspoons ground coriander
- 1/4 teaspoon
Preheat the oven to 425˚F and mist a baking sheet with oil spray. Set aside.
Toss the cut potatoes with the oil, dill, salt, and pepper in a large bowl and mix until the fries are evenly coated. Spread the fries out in a single layer on the prepared baking sheet and roast in the oven for 20 minutes. Remove from the oven and flip the fries as best you can (tongs make it easier). Then place the fries back in the oven and roast for 5 more minutes. Season with additional salt, pepper, and dill to taste.
While the potatoes are roasting, prepare the lemon-dill yogurt dipping sauce. Combine all the dip ingredients in a small bowl and serve alongside the oven- roasted dill french fries.
* If you’re lactose-intolerant, skip the dip or swap in lactose-free yogurt. The dip adds 10 calories, 1 g protein, 1 g carbs and 65 mg sodium per tablespoon.
Nutrition analysis courtesy of Genesis® R&D